The leaves are turning golden and the air is getting crisp, which means there’s nothing better to have for family dinner than a cozy, comforting meal that will warm up your evenings — and this Creamy Pumpkin & Lentil Coconut Curry is exactly that!!! I love this delicious dish, because it’s packed with wholesome (and seasonal) ingredients that are brimming with autumn flavours, making this family-friendly recipe the perfect way to celebrate the season. And it’s 100% plant-based, so it can work as a meat-free meal or as a veggie side dish. Best of all, you can whip it up in just 30 minutes, making it ideal for busy weeknights when you want something nourishing and delicious without having to spend hours in the kitchen.

The natural sweetness of pumpkin pairs beautifully with warming spices like curry powder, cumin and cinnamon, while the red lentils add heartiness in fibre that will keep you full for longer. Creamy coconut milk ties it all together, creating a silky and satisfying curry that’s both comforting and nutrient-dense. Plus, it’s totally flexible — for example, you could substitute the pumpkin for sweet potato or add optional veggies like organic kale or chickpeas, or even roasted veggies you’ve got left over that you’re wondering what to do with. So, whether you’re feeding vegan teens or dishing up for adults, this recipe is an all-round winner. It’s even mild enough for younger kids (just adjust the spice to taste) and impressive enough to serve dinner guests. Even better? It tastes even MORE delicious the next day, so make sure you make some extra for lunch tomorrow!

I hope you enjoy this simple way to add a little seasonal magic to your week — your body will thank you for it!!!

Creamy Pumpkin & Lentil Coconut Curry

Serves 4/Ready in 30 minutes

Ingredients

• 1 tbsp organic cold-pressed coconut oil**
• 1 large organic onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
• 2 tsp mild or medium curry powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon (optional, but adds an autumnul twist)
• 200g organic red lentils, rinsed
• 400ml organic coconut milk
• 1 pumpkin or butternut squash (chunked and roasted)
• 500g organic vegetable stock
• 2 handfuls of organic spinach, chopped
• Himalayan or Celtic sea salt and pepper, to taste
• 1/2 organic lemon juiced (optional)
• Fresh coriander to garnish (optional)
• Cooked organic basmati rice, to serve
• Sesame seed to garnish (optional)

Instructions

• 1. In a large pan, heat the coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until soft. Add the garlic and ginger, cooking for one more minute.
• 2. Stir in the curry powder, cumin and cinnamon, then let sauté for 30 seconds until fragrant.
• 3. Add the lentils, pumpkin, coconut milk and vegetable stock, and stir well to combine. Bring the pot to a boil, then reduce heat to simmer uncovered for 15–20 minutes, stirring occasionally, until lentils are soft and the curry has thickened.
• 4. Stir in the spinach (or kale) and cook for a further 2–3 minutes until wilted, then add the salt, pepper and lemon juice to taste. Adjust the consistency of the curry with a splash of water if it feels too thick.
• 5. Spoon the curry into bowls on top of the rice. Garnish with the coriander and sesame seeds, if using.

Hope you enjoy it!!!

Love, Gaynor x